my first time seeing ya here. i'm seriously impressed with you just being you. and how you approached reviving your smoker. trust me i done more screw ups smokin than i care to remember. and still learning. but what makes this video real is your honesty and you don't just put on an acting show like a lot do. it was more than just a video. for me it was a learning and a life experience. wish we were neighbors. that would top it off. thanks. i'll see your other videos. would be really cool if i was in person. but you made it as close as close could be. thanks again. bravo!
Well thank you I really appreciate that more than you know that's really cool. Thanks for stopping by and I hope to talk to you again have a great week!
Nice restoration sorry for your loss my brother crispy skin just before your chicken is done jack up the temp by 100 degree and that should give you crispy skin
I try it next time thanks man chicken has always been my kriptonite lmao and I took them to 180 and still had little red blood spots near the bone? Should I go on up to 200?
My skin used to come out rubbery, but the last time I did chicken I experimented with the same way Mad Scientist BBQ does his ribs. I saw a guy make jerk chicken on a Weber Smokey Mountain this way also. They both start off around that 250 temperature, then they take it up to a hotter temperature. That's basically what I did with my chicken. I smoked it, then I took the smoker up to hot and fast temps for about 30 min. The guy I saw make it on the WSM, let his jerk go up to 175 before pulling it. I'm going to try something similar with my turkey legs next. Hopefully I can find a steal on a nice offset like this
Hey thanks for the comment,. That's what a few people have told me also. I haven't tried chicken with skin on since then but I'm gonna try it. I think your definitely right, I'm going to try it again soon and I'll see if I can get it right lol! Thanks for the advice and thanks for stopping by! Have a good week!
I like it if I cook it lol a lot of BBQ places pull it when the breast is 155or 160 I like to talk the breast to 175 it's still juicy especially if you brine it. Thanks for watching!
Thanks man I'm definitely gonna give that a try I had no idea lol have a great week my friend! I'll let you know how it goes, and what temp do you like to cook chicken at when you use it?
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my first time seeing ya here. i'm seriously impressed with you just being you. and how you approached reviving your smoker. trust me i done more screw ups smokin than i care to remember. and still learning. but what makes this video real is your honesty and you don't just put on an acting show like a lot do. it was more than just a video. for me it was a learning and a life experience. wish we were neighbors. that would top it off. thanks. i'll see your other videos. would be really cool if i was in person. but you made it as close as close could be. thanks again. bravo!
Well thank you I really appreciate that more than you know that's really cool. Thanks for stopping by and I hope to talk to you again have a great week!
Terrific video on so many levels !!
Well cool thank you lol it sure was fun lol have a great weekend!
Brother I have one of those exact same model. I have had mine for nearly ten years now and just keep up with it:
Thanks! I love it so far I'm a slow learner but it's working great! If ya have any tips please throw em my way I like learning the easy way lol
Thanks for taking us along on the journey! Pretty darn good for the first cook, I'd say.
Hey thanks alot !
Nice to meet you great video
Awesome thank you!
Nice restoration sorry for your loss my brother crispy skin just before your chicken is done jack up the temp by 100 degree and that should give you crispy skin
I try it next time thanks man chicken has always been my kriptonite lmao and I took them to 180 and still had little red blood spots near the bone? Should I go on up to 200?
That old okie Joe turned out excellent and so did your jerk chicken! Rootboy Approved! 🍺🍺🍺🍺🍺🍺
Thank you buddy!
My skin used to come out rubbery, but the last time I did chicken I experimented with the same way Mad Scientist BBQ does his ribs. I saw a guy make jerk chicken on a Weber Smokey Mountain this way also. They both start off around that 250 temperature, then they take it up to a hotter temperature. That's basically what I did with my chicken. I smoked it, then I took the smoker up to hot and fast temps for about 30 min. The guy I saw make it on the WSM, let his jerk go up to 175 before pulling it. I'm going to try something similar with my turkey legs next. Hopefully I can find a steal on a nice offset like this
Hey thanks for the comment,. That's what a few people have told me also. I haven't tried chicken with skin on since then but I'm gonna try it. I think your definitely right, I'm going to try it again soon and I'll see if I can get it right lol! Thanks for the advice and thanks for stopping by! Have a good week!
@@hillbillybbq no problem. I hope I find me a deal somewhere. I want to get back into offset cooking
I never eat smoked chicken. Haven’t had a good experience with it.
I like it if I cook it lol a lot of BBQ places pull it when the breast is 155or 160 I like to talk the breast to 175 it's still juicy especially if you brine it. Thanks for watching!
Maybe try some duck fat to make the skin crisp when u smoke it. thanks for the video
Ok I'll try that thanks for the suggestion , where can you get it at?
@@hillbillybbq it’s a spray I got mine at the Walmart i never knew about myself until I started trying to step my wing game up.
Thanks man I'm definitely gonna give that a try I had no idea lol have a great week my friend! I'll let you know how it goes, and what temp do you like to cook chicken at when you use it?
damn that white smoke.
I know right! Lol I'll get it right soon I hope lol! Have a great weekend!